1package of Old El Paso Stand 'N Stuff Flour Tortilla Shells
1 16-ozcan of refried beans
¼cupsour cream
⅓cupof Rotel Tomatoeswith the juice too, don't drain it off
⅓cupof your favorite ranch dressing
½teaspoongarlic powder
½teaspoononion powder
2clovesof garlicminced
½of a red onionchopped
cheddar cheeseshredded
1avocadocut into cubes
chives for garnish
optional: salsa and sour cream on the top
Instructions
In a medium sauce pan add your refried beans and sour cream and stir well. Cook over medium-low heat while you're cooking your chicken. Make sure to stir it a few times.
In a large skillet add your olive oil and turn heat to medium. Add your chicken and saute until no longer pink in the middle. Drain any extra liquid/grease from chicken. Add ¼ cup of your onions and minced garlic and saute for about 3 minutes.
Add your ranch dressing, garlic powder, onion powder and Rotel tomatoes and stir well. Cook until the sauce is bubbling and really hot!
Heat your tortilla bowls in the microwave for about 15 seconds to soften them. Scoop your beans and chicken into the bowls. Top with shredded cheddar, onions and avocado.